Ingredients
13 total- 1 tsp olive oil, for greasing
- 4 tbsp cornmeal (170g)
- 2½ tbsp plain flour (85g)
- 2 tsp baking powder
- 1 tbsp caster sugar
- 130g extra-mature cheddar, grated
- 1 (195g) tin sweetcorn
- 2½ fresh jalapeños, deseeded, 2 finely diced, ½ finely sliced to decorate
- 160ml whole milk
- 1 lime, juiced
- 2 large eggs
- 1 tbsp runny honey
- 1 tbsp salted butter, melted
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6 and grease a 20cm square tin with oil.
Step 2
Sift the cornmeal and flour into a bowl, add the baking powder and sugar; mix well. Stir through the grated cheese, sweetcorn and diced jalapeños, followed by the milk, lime juice, eggs and a pinch of salt to make a batter.
Step 3
Transfer the batter to the prepared tin and knock the tin a few times on the work surface to release any trapped air. Dot over the remaining sliced jalapeños, pressing them into the batter, and bake for 40 mins or until golden and cooked through.
Step 4
Meanwhile, mix together the honey and melted butter. Pour the mixture over the cornbread while it’s still warm. Leave to rest in the tin for at least 20 mins before serving.